The Calzone of Frustration

Well, everyone, happy 4th of July.

I have to say, as much as I try for optimism, balance and harmony in my life, I am feeling a little blue. Well, at least frustrated.

I spent most of the long weekend in transit - to and from downtown on Thursday and Friday and to and from Maine on Saturday and Sunday. On the 4th itself, I managed (for the first time in a LONG time) to get totally soused, and spent the morning of the 5th sweating and trying not to throw up on the train to Maine. When I got there, my haphazard attempts at sunblock application has resulted in a look that I can only refer to as "spotty lobster." Curse my Anglo-Saxon heritage that resulted in this alabaster skin.

Second, I returned to find that someone has stolen my tomato plant. Who DOES THAT?!?!?!?! Seriously, not cool. Thankfully, I had two different tomato plants that were hidden and thus not stolen, but I still am feeling pretty crap about the tomatoes that were stolen. I hope, as an act of karma, that the tomatoes are secretly infested with aphids that will decimate the measly garden of the tomato thief.

Third, I have a lingering cough from the cold I got two weeks ago that just will not go away. Air conditioning (and the resultant dry air) seem to be making it worse, so I have turned off the a/c in the hopes that the more humid air will be better. So far, the cough is the same but my apartment is reaching a sauna-like temperature.

Finally, I am mildly wrapped around the axle about my single status. I spent the weekend with one of my best friends, a person who has seen me through tough times, and whom I love dearly. However, she has just started seeing this boy, and they text 20 times a day. Each. My other friend and I had to announce moratoria on texting while driving and texting while in mid-conversation. It's just rude, and I don't care how much you are smitten with someone, it is not acceptable in anyone over the age of 16. However, I'll admit that I was also annoyed by it because it was such an in-your-face reminder of my own lack of text messages.

In fact, I had sent a text off into the void this afternoon, hoping for an answer, and was met with...nothing. I'm hoping that the nothing is the result of busy-ness, or a lack of cell reception/charging, and not a sign that I'm not on the text-back list. Anyway, it's Sunday and I am tired and feeling crappy and I probably shouldn't be cooking like that, but I did cook, and it turned out great. I added extra spices and flavors to try and work out my frustration - not at the incommunicado person, but at myself, for not being able to just be happy by myself and without the reassurance of a returned text. I just wish I could be as secure in the whole dating thing as I am in every other aspect of my life. Like cooking. Anyway, here is my recipe for a dish I name the Calzones of Frustration.

Calzones of Frustration
(makes 4 large or 6 medium servings)

Filling:
2 large bunches (about 10 cups, packed) swiss chard and/or spinach, washed, spun dry, trimmed and cut into large pieces
1/2 medium sweet onion, thinly sliced
1 tbsn EVOO
salt and pepper to taste
1 1/2 c. ricotta (cottage cheese would also work)
2 eggs
1/4 fresh or store-bought pesto (be careful with rennet in store-bought varieties)
1/4 c. grated kosher parmesan cheese

Dough (adapted from How to Cook Vegetarian by Mark Bittman):
3 c. all-purpose flour
2 tsp (one packet) instant quick rise yeast
2 tsp kosher salt
1 c. warm water
3 tbsn EVOO
a pinch each of rosemary, garlic powder, and chili flakes

1. Preheat oven to 475 degrees (this will take a while). If you have one, put the pizza stone in to warm up.

2. Make the dough. Mix the dry ingredients other than the yeast together to blend. Pour yeast on top, followed by water. Mix until a dough begins to form. Add olive oil and knead for about 1 minute. Cover with a warm, damp kitchen towel and place in a warm spot to rise about an hour.

3. Meanwhile, in a large, deep skillet over medium heat, cook the onions until soft and beginning to brown. Add tablespoon of olive oil and continue to cook until approaching golden brown. Add chard/spinach and salt and pepper. Cover and let cook down, stirring occasionally. Set aside to cool.

4. While the greens cool, mix together the ricotta, pesto, parmesan and 1 egg.

5. When dough is risen and puffy, remove from mixing bowl and punch it down. divide it into four roughly-equal pieces. Knead each for a few turns, then flatten (either with your fingers or with a well-floured rolling pin) into disks about 8" in diameter. Layer greens and cheese in a half-moon on one side of the dough, leaving a 1" border of plain dough. Repeat with all four pieces.

6. Beat the remaining egg with a little water until scrambled. Brush the egg along the dough border and fold the remaining half-moon of dough over the filling, pressing to seal the seam and then folding the edge inward. Brush the top of each calzone with egg wash and cut a slit or two in the top to all steam to vent. Transfer to a pizza peel well-coated with corn meal.

7. Place on pizza stone in oven and bake 12-15 minutes, checking after 10 minutes, until golden brown. Let cool 10 minutes before eating. Serve with tomato soup or marinara sauce.

Hoping tomorrow will be better. At least I had a good dinner. :0)